Coconut Pound Cake

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 24
• 1 1/2 cups butter, softened
• 3 cups sugar
• 6 eggs
• 3 cups flour
• 1/4 teaspoon baking soda
• 8 ounces sour cream
• 1 teaspoon coconut extract
• 1 teaspoon rum extract
• 1 cup flaked coconut
• 1 cup water
• 1 cup sugar
• 1 teaspoon almond extract

Recipe

• 1 preheat oven to 350.
• 2 grease a bundt cake pan or a 10-inch fluted tube pan.
• 3 cream together butter and sugar in a mixing bowl.
• 4 add eggs one at a time, beating well after each one.
• 5 in a separate bowl, sift together flour and baking soda.
• 6 add sour cream, coconut extract, and rum extract to the sugar/butter/egg mixture and cream well.
• 7 add flour and baking soda and mix into a batter.
• 8 stir flaked coconut into the batter.
• 9 spoon batter into the greased pan.
• 10 bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean.
• 11 remove from oven and allow to cool 15 minutes before removing from pan.
• 12 while cake is cooling, make the syrup by combining the water and sugar in a small saucepan.
• 13 cook over medium heat for 5 minutes, stirring frequently.
• 14 remove from heat and stir in almond extract.
• 15 before removing cake from pan, brush about 1/3 of the warm syrup onto the cake bottom.
• 16 invert cake onto a serving plate and brush on the remaining syrup.
• 17 allow the cake to completely cool, then serve.
• 18 store leftovers in an air-tight container.